Determination of caffeine, trigonelline and chlorogenic acid by high-performance thin-layer chromatography in coffee infusions and study of the effect of these infusions on α-amylase activity
Subject of study Coffee infusions are extremely popular worldwide due to their pleasant taste, ability to reduce fatigue, increase concentration and improve productivity. Infusion extracted from coffee beans are mixtures of many chemical compounds, both volatile and non-volatile. Among the non-volat...
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Polish Pharmaceutical Society,
2024-02-01T00:00:00Z.
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